Halibut, tomatoes, basil, corn

Preheat the oven to 200 C. 

Sprinkle the halibut ( 150 gr fillet pp) on both sides with salt and pepper. Heat 2 tbsp oil in a large skillet with an ovenproof handle over medium-high heat until it begins to shimmer but is not smoking. Place the fillets skin side down in the hot oil and sear until the fish begins to turn color, 2 to 3 minutes. Turn the fillets and add 1 tbsp lemon juice, 100 cl white wine and 3 tbsp butter to the pan. As soon as the butter melts and becomes foamy, add a tbsp rinsed capers and 12 halved cherry tomatoes and simmer until the tomatoes release some juices, about 1 minute. 

Place the pan in the oven until the fish is cooked through, 7 to 10 minutes.

In the meantime fill a large pot about 3/4 full of water and bring to a boil. Stir in 2 tbsp sugar and 1 tbsp lemon juice, dissolving the sugar. Gently place an ear of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Baste the fish with some of the juices and transfer to serving plates. Add torn basil leaves to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves and some corn and serve.

Inspired by cat cora.com

               

Prawns, noodles, red curry

Most of the work is to put 3 tomatoes in boiling water for 30 seconds, then peel them, remove the seeds and cut the rest into small cubes. The rest is simple.

Slice 3 garlic cloves very thinly.
Heat 2 tbsp oil in a wok and first fry the garlic for 40 sec.
Add the tomatoes for another minute.
Add 200 cl coconut milk and 1 tbsp fish sauce and bring to the boil.
Then 12 big prawns (peeled). They'll be cooked in a minute or 3.
In the meantime slice 2 spring onions.
Add them to the mix and 200 gr pre-cooked noodles.

Now all you have to do is cut a lime and take 2 thin slices from each side
Grate the rest and add, finally, the juice

Serve with coriander

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Sea trout, quinoa, mascarpone/green curry creme

Mix 50 gr mascarpone with 10 gr green Thai curry.

Slice a radish very, very thinly.

Finely cut 2 celery stalks, 1 shallot and 1 green apple into a brunoise. Gently sweat the mix.

In the meantime boil 150 gr quinoa in 225 cl chicken stock, for 8 minutes, lid on the pan. Then take off the lid. Kill the heat and leave for another 10 minutes till all the liquid is absorbed.

Boil some young asparagus tips for 3 minutes

Lightly oil the fillets of salmon trout and fry them, skin side down, in a DRY pan.
5 minutes should do it to give them a crispy skin.

In the meantime mix the quinoa with the veggies. Add a tbsp roasted sesame seeds and a tsp sesame oil

Turn off the heat under the fish and turn the fillets. The other side will be done when you've started plating.          

                                                      

(Recipe from Anne-Sophie Breysem)